Suggestion -- if it's only a test period, buy a couple of cheap pieces of cookware and use them only for his items. That way the'll be gluten free and the test will be valid, but you won't have replaced all the expensive stuff for no reason if it turns out he doesn't have that particular issue.
Also, check with the doctor about the cookware items you have. I have friends where she is seriously gluten sensitive, but I don't know that they use separate cookware or anything. I believe, though, that they use regular SS All-Clad, not the non-stick. I don't think their non-stick uses Teflon, though, I think it's another technology.
I was thinking along these lines too. I just need to figure out what I use on a daily basis and make sure I have sufficient GF implements.
I don't think their non-stick uses Teflon, though, I think it's another technology.
Hmm. I wonder if I can still use it. I probably won't try during this trial period, but it would be great if I could still use it. If not, then my mom is going to be really happy with her new pans. :P
You're doing the right thing. The Celiac board on Delphi Forums has an excellent checklist/guide to decontaminating your kitchen and hidden things to look out for (like crumbs in your silverware drawer, etc.). When we went through this with my husband, I initially just bought one new cutting board, a sieve, bamboo stirrer, and cheapo nonstick frying pan. Everything salvageable I scrubbed the heck out of (like my regular stainless All Clad), and put away the rest of the porous equipment in storage downstairs. Took everything out of my cupboards (and eventually fridge) to vet each item individually (for hidden gluten in "caramel coloring", "food starch", etc.) and marked OK products with a Sharpie marker. Your husband may not fear/believe in hidden gluten, but for the GF test to really mean anything you need to be super-careful. Ganbare (hang in there)!
I don't think that'll do anything. It's the rind that stinks, not the edible fruit. At least it's made with sweet rice flour, so I'm reasonably certain it's gluten-free!
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Also, check with the doctor about the cookware items you have. I have friends where she is seriously gluten sensitive, but I don't know that they use separate cookware or anything. I believe, though, that they use regular SS All-Clad, not the non-stick. I don't think their non-stick uses Teflon, though, I think it's another technology.
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I don't think their non-stick uses Teflon, though, I think it's another technology.
Hmm. I wonder if I can still use it. I probably won't try during this trial period, but it would be great if I could still use it. If not, then my mom is going to be really happy with her new pans. :P
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